Oh heyyy there, don’t mind me drooling/crying over this mouthwatering cake situation 😂 Maybe you’re thinking that I’ve finally lost my marbles because chocolate and sweet potato are two foods that you would never imagine mixing together. But wait! ✋ Let’s stop and think about this for a minute. After making the most delicious confections using beets as my secret ingredient (Fudgy Vegan Beet Cupcakes, Vegan S’mores Fudge Brownies, and Chocolate Chip Chia Beet Scones), I began to wonder what else I could bake using earthy root vegetables, because they make baked goods moist & amazing without tasting like earthy root vegetables.

Around this time I also began binge eating sweet potatoes in many forms, but mostly in the form of these Sweet Potato Fries with Magic Sauce. Let’s just take a minute and give sweet potatoes a shout out 👏💘😘🍠

What I came up with was a moist chocolate cake with a subtle sweetness, topped off with coconut creme fraiche and fresh mint 😍 You can thank me later.

I think I can say it’s officially fall in Texas, which means I can use all autumn related emojis… 🍂 🍁 🍃 ☕️ 🎃🍎

While other states have already gotten snow and freezing temps, I’m down in Texas like… it’s November 😎 👙🍹

Here in the Lone Star State we like pumpkin spiced everything & cozy sweaters just like the rest of you, and the thought that maybe-just-maybe we’ll actually get to use our fireplaces at least once this year. It may have hit 80 degrees yesterday where I live, but that won’t stop me from making delicious, seasonal dishes that make me feel like we have autumn for more than two seconds in Texas.

Cue today’s post ☝️ because how fall/autumn does this dish look?! Quinoa with Sauteed Veggies and Gravy – I mean, how often do vegans get to eat gravy, am I right? I created this recipe after buying a box of Pacific Mushroom Gravy for the first time and then realized I had no idea what to use it for 💔 Then I came up with this yummy, filling (not to mention healthy) entree. It consists of fluffy quinoa with sauteed garlic, onions, squash & mushrooms, and all simmered in savory mushroom gravy 😍 👌

It’s no secret that chocolate is my favorite food. It’s considered a food group, right? 🍫 🍪 Well, it should be. Who do I call about that?

And ever since I rented out a house with a fig tree in the yard a few years ago, I’ve been obsessed with fresh figs. When I combine these two loves together, what do I get?

🎉🎊🏆😂❤️👍🎉

These Dark Chocolate Dipped Figs are so easy to make. They make a great snack or dessert, only contain a handful of ingredients, and they’re vegan! Win/win/win. They’re incredibly sweet and juicy, with chocolately goodness and a hint of saltiness.

Okay, I’m not going to lie, these scones don’t photograph very well. Luckily, they taste amazing and pictures just don’t do them justice. First off, you’re probably noticing the dark pink color – you can thank roasted beets for that. And now you might be thinking Wait, beets? Those don’t belong anywhere near scones, especially chocolate chip scones. Well friends, I beet (I mean bet, see what I did there?) you will love these! If you’re still on the fence, hop over and take a look at these Fudgy Vegan Beet Cupcakes and you might change your mind about this versatile root vegetable. In fact, beets are incredibly nutritious and what better way to increase your veggie intake than through scones and cupcakes? Dream come true. Plus, these would make a great Valentine’s Day treat!

*If you aren’t a huge scone lover like me, you can easily make these into lovely pink cookies*

Here’s my beet after I wrapped it tightly in foil and roasted it in the oven at 375 degrees for about an hour. It turns a deep, rich purple color. You want it to be fork tender.

With all of the rain in central Texas these past few months, I ALMOST forgot it was summer. It hasn’t been it’s usual scorching self. And then my mom sent me some popsicle molds in my birthday package a few weeks ago and I finally got to use them this weekend – and oh yeah, it’s summer! Nothing screams summer like nice cold popsicles. But these are special popsicles. They are magical raw vegan popsicles. The coconut base is rich and creamy paired with frozen berries and fresh herbs. Toss in a little raw sugar to sweeten the deal and you’ve got homemade popsicles that are way better than anything store bought!

HEY THERE! I’M JILLIAN.

I live along the border of Mexico in the Rio Grande Valley of Texas and create cruelty-free recipes that are delicious! I'm here to show you that it's easy to follow a plant based lifestyle. Not only are the health and beauty benefits noticeable, but it creates a more sustainable planet and keeps our animal friends safe & happy. I also love books, music, dark chocolate, and the great outdoors. LEARN MORE…

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